The Family of Tea

There are many types of Green Tea in the world, and they come in many forms. All of them being oxidized Camellia Sinensis leaves, combinations are so vast and complex that it is nearly impossible to cover everything in one sitting. It is best to take note that Green Tea is well recognized and manufactured in different countries that center Asia. China and Japan, moreover, have had them used for a very long time, recorded. The names of these Green Teas and how they are described are the Tamaryokucha, having a rich berry-like taste and rich smell, made mainly in the Kyūshū area , the people boil this kind of tea just below relatively close to boiling point for two minutes or so and it is said to be golden brown in color;

Shincha

Shincha, one that has a sweet taste and which literally has the meaning "new tea" being the "first-picked", so said;

Sencha

Sencha, ideally having the color that is golden brown, it tastes a little more organic than the usual, astringent, and in its name means it being deoxidized;

Meng Ding Gan Lu

Meng Ding Gan Lu, having a distinctly sweet flavor and sweet taste, it is most popular in Mount Meng Shan;

Mecha

Mecha, a bit bitter yet cleansing kind of tea which is a treat to the palate;

Mao Jian

Mao Jian, somewhat "hairy", very much green in color and a rather odorous one, too;

Matcha

Matcha, the unique powdered form;

Dragon Well Tea

Dragon Well Tea, the Longjing tea, a rather roasted version is considered a Chinese national tea, given to leaders of each land and most served for government officials, achieved by brewing it at a temperature just before boiling point only by the use of a specific Yixing teapot, it is darker in color, a very dark green;

Kukicha

Kukicha, a different kind by look and by brew, having a nutty and woody taste but can be creamy as well, is composed of twigs, stalks and stems, it is steeped in not more than a minute for a perfect taste which is even fit as a children’s drink;

Konacha

Konacha, a rather cheaper alternative because it is made from the leftovers of the processed Sencha or Gyokuro but it can be used for cooking and is mostly served in restaurants all ove;

Kamairicha

Kamairicha, which undergoes an unusual steaming process that reaches the temperature that is way past boiling point, done as a flat leaf, it tastes sort of like roasted because it is pan-friend;

Kabusecha

Kabusecha is tea that is not grown under direct sunlight, being shaded by a net, before it is picked to be processed, and it has a subtler taste;

Hyson or Lucky Dragon Tea

Hyson or Lucky Dragon Tea, a high class golden tea, from the Anhui Provence of China, is a peculiarly tea that would be pleasurable to watch as it is being processed: being rolled and twisted, later unfurling as it is cooked;

Huangshan Mao Feng tea

Huangshan Mao Feng tea, also from the Anhui Provence of China, named as "Yellow Mountain Fur Peak" because of the covering white strands and by way of its shape, is one of China's most famous;

Taiping Hou Kui

Taiping Hou Kui, translated as "peaceful monkey leader", is green in color and is one of China's most famous teas likewise and comes as baked type of green tea;

Hōjicha

Hōjicha is a common tea in Japan that is roasted to an altered color which is reddish-brown, by way of porcelain pot over fired coal, done in such a high temperature, served commonly almost everywhere as what comes after meals;

Gyokuro

Gyokuro, grown under shade, provided with less to not much sunlight for twenty-days or so, has a pale green color and a name translated as "jade dew", also one of the most expensive tea there is, being Japan's highest class of tea;

Gunpowder tea

Gunpowder tea, a pellet form tea, yellow in color when brewed, which is rolled to resemble gunpowder grains, retains almost most of its taste and smell because of how it is made, where brewing means a ratio that is a teaspoon of it to about a cup of water;

Liu An Gua Pian tea

Liu An Gua Pian tea or Liuan Leaf is that tea which its leaves resemble a melon seed, one of China’s most famous too and, moreover, from China's Anhui Province, the Liu An County;

Genmaicha

Genmaicha, also known as "brown rice tea", was once a kind of "people’s tea" in the country of Japan, being leaves roasted with brown rice, considered to be "popcorn tea" even due to its resemblance to the processing of popcorn, it has a different smell that combines a grassy kind and that which is from a roasted rice, light yellow in color, steeped over three minutes to more with a suggested flavor in mind;

Da Fang tea

Da Fang tea is tea that has smell similar to that of nuts and has properties not far from the Longjing tea; Chun Mee tea, a rather sweeter and acidic type of beverage;

Bi Luo Chun

Bi Luo Chun, the "Green Snail Spring" or sometimes called "Green Spiral", known for its exquisite makeup by flavor, taste, and appearance, having a fruity kind of taste and also nutty in a way, notable for its strong smell;

Bancha

Bancha, another of Japan's common tea, consumed by almost anyone and is benefited by those undergoing a specific diet, it is considered the least chosen of the green tea mixes, it has a more natural smell and taste; and there’s the Aracha, "Crude Tea", being a rolled, dried and steamed tea, making use of each and every whole leaf to be processed into different grades. That would cover up the Green Tea kind of tea. A true marvel, I must say.

As there are many types of tea, so proves the need for it, changing from time to time to suit both the wants and needs of each and every man, influencing one generation to another, proving the worth of the humble Camellia Sinensis leaves.

As there is cancer prevention, cardiovascular help and improvement of mental performance with Green Tea, it will surely be a fact to take note that it will be with us and our children in the coming future.

This is Green Tea. Family.